Kim's Kicked up Portabella and Vegetable Stir-fry

"A lot of flavors going on in this one! I made this for dinner last night, and since my husband is STILL saying, "That was a good meal!" I figured I should get it written down and posted, both to share and to remember what I did. This will make your mouth tingle, so reduce the chili garlic sauce if you don't like it as spicy. I am sure you could easily use whatever vegetables you want, and you could replace the mushrooms with some sort of meat. I used a nonstick stir fry pan and very little oil, so if your pan or wok is not nonstick, you may need more. This cooks up fast once you get going, so make sure you have everything ready before you turn the stove on. Serve with hot cooked rice or Chinese noodles."
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Ready In:




  • In a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
  • Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
  • Spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
  • Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
  • Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
  • Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
  • Add the green onion and sprouts and serve.

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  1. Whoa! Mouth is burning as I type this. Next time I will cut the garlic chili sauce in half, and also go halvsies on the star of anise. Add chopped cashews, cilantro and a squeeze of lime to your toppings and BAM! Delicious! This was very spicy and pungent though. I love spicy but the GF not so much so I grubbed down while she slowly picked. YUM!
  2. This was a good recipe for a stir fry. We did not find it too hot but that may have been the brand of chili garlic sauce I used. Thanks for the recipe.
  3. Not for the faint of heart! Very, very hot! We didn't have any of the garnish ingredients, but it was still good. My husband thought it was fantastic; I thought it was good. You may want to have some milk nearby to cool the heat - it is, indeed, that hot.
  4. I agree! WOW!!! This is delicious. I made one change. I added a handfull of sliced carrots to the rest of the vegies, just because I like carrots. We will be having this one again!!! Thanks.
  5. This was good. Thanks for posting.


My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src=""> ........And a grown up Jake (one year old in January 2008) :) - <img src=""> Charlotte (May 27, 1992-June 1, 2009): <img src=""> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src=""> Mike: September 26, 1994 - March 19, 2004<img src="">.... <a href=''><img src='' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='' target='_blank'>visitor maps</a>
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